Wilton Benitez is renowned for producing some of the world's best coffee on his farm, Granja El Paraíso 92. He uses modern techniques and science to push the boundaries of flavor. For the Red Bourbon decaf, the team hand-picks the ripest cherries and takes them to the mill. They are sorted for quality and density, sterilized in ozonated water, and then again with ultraviolet light. The cherries are then fermented anaerobically for 48 hours with yeast. The cherries are then pulped and fermented a second time for 68 hours with mosto and then removed, rinsed, and dried for 48 hours at 38º Celsius to 11% moisture. The coffee is then inoculated with the sugarcane decaffeination (EA) process. The result is one of our favorite decafs yet. It’s sweet, fruity, and super crushable!